Frozen Zucchini Nut Flour Casserole.

Summer might be over but it lives indefinitely in my freezer. Oh, do I love my freezer.  It generously stores my frozen zucchini, yellow squash, peppers and herbs so I can savor the bounty of my garden all year long.  But like you, the thought of limp, watery zucchini doesn’t sound too appealing UNTIL you try my easy peasy frozen zucchini nut flour casserole.  (By the way, you don’t have to use frozen zucchini for this recipe.)

Why is it easy peasy?  It a one pot food processor recipe.

I just don’t have the time to chop, saute, peel, etc. My garden is still alive even in November.  (What a surprise, right?)  Plus, I have tons of dried tea herbs to deal with for my shop.  Since I can’t clone myself,  blame this recipe on the quick and easy method of cooking and yummy for your tummy way to eat.

Well, that was a mouthful.

So if you find zucchini on sale or pick it up a bunch at the farmer’s market, consider freezing it.  Learn how to HERE.

Okay, ready for the recipe?

I knew you would be.

Warning:  This dish is not beautiful but your stomach doesn’t care.  So, you shouldn’t either.  I shot a dozen photos for this article to make the zucchini slice look good and just couldn’t pull it off.  Trust me when I tell you it is finger licking good.

I adapted this recipe from Paleomg.  (She made muffins instead of a casserole.)

Frozen Zucchini Nut Flour Casserole.

Ingredients

4 cups of defrosted zucchini or yellow squash.  For this picture I used a combination of the two but heavier on the yellow squash side.  (If you are using fresh, you should use 6 cups since mine were limp and thin.)

2 cups of almond meal.  You can make your own too or substitute any other nut. I have used dehydrated and soaked pecans too.  (I use this almond meal.)

1 onion

2  eggs

2 garlic cloves.  You can cheat too and use the already chopped version.  Fresh is better, of course. (Don’t forget you can grow you own.  So easy!)

Salt

1 Tablespoon garlic powder ( I use this brand.)

Pepper to taste

Directions:

1.   I squeezed out some of the water of the zucchini since when you defrost the zucchini, there is so much water in the package.  If you are using fresh, I don’t bother and just adjust the nut flour for the water content.  (Read the note below.)

2.  Wisk the eggs.  (Don’t toss the egg shells in the garbage.  Read HERE on uses for the egg shells.)

3.  Add zucchini, almond meal, garlic powder, garlic, eggs, onion, pepper, and salt to taste in the food processor.  Note:  this recipe needs salt.  I probably added 2 teaspoons to the recipe. Process until you have the consistency of a mush.  Seriously. Yes, mush is good in this case.

By the way, I use this food processor.

4.  Put in a 3 quart casserole dish and bake from 30 to 40 minutes at 400 degrees.  You want the tops to be a little brown and feel like it has some bounce to it.  If it is too mushy, then keep cooking it and watch it.

It may fall apart when you cut it, but I don’t mind it that way.  The taste makes up for its beauty anytime.

Note:  I adjust the almond meal or other nut meal based upon how it looks in the food processor.  If you can scoop some of the “dough” on your finger and it stays, then it will cook well.  If the dough falls off your finger, then you need to add a 1/4 cup of nut flour.  Keep adding a little at a time.

Join the Conversation:

What is your favorite way to use frozen zucchini?

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